A truck, cart or market stall is a service point: small, hard to clean thoroughly, and short on storage and water. The base of operation is the building that makes the rest supportable — cold and dry storage, warewashing, potable water, grey-water and waste disposal, and somewhere to prep at volume before a shift.
Nova Scotia shows what the requirement can look like in writing. Its guidance for selling food at public markets says food must be prepared at a permitted commercial kitchen and stored there until it is taken to the market, and that vendors who do not own or operate one submit a Permission to Use a Permitted Eating Establishment form. Treat that as Nova Scotia’s rule: whether a base is required of you, what it must provide and how the arrangement is documented are set locally, and differ between municipalities as well as provinces.
Establish that with the authority that issues your permit before you sign anything, because the paperwork often has to be in place before the permit is. The arrangement itself is usually recorded in a commissary agreement — the letter or contract confirming you have scheduled access and what it includes. Kitchens on Food Web set out their storage, access and booking terms on each listing.
